It’s Spring. It’s Easter and it’s also Asparagus season!
This is a very simple side dish to make. The flavors are simple and light. You’ve got your asparagus, some grape or cherry tomatoes (halved) and slivered pine nuts.
You throw it in a preheated oven and let it roast for 8-10 minutes while you could be doing other things … like enjoying a glass of wine! 😉
This asparagus side dish goes great with Grilled Chicken or some burgers or Salmon . The thing about asparagus is it’s so light as a side dish. It hardly takes up any room in your belly. I think I could eat the whole bunch myself.
It can be served warm, room temperature or even cold. Trust me, I’ve eaten it all three ways, with my favorite being room temp which makes it one of those side dishes you can make ahead of time and not worry about it.
Did you know that all fruits and veggies have what’s called a “respiration rate”? That’s when oxygen breaks down the starches and sugars in the food. And then the food spoils or goes bad. The respiration rate of asparagus is THREE times higher than lettuce and tomatoes and FIVE times higher than onions and potatoes.
You can slow this a little bit by wrapping the ends of the asparagus in a damp paper towel and refrigerating it. You may also want to consume the asparagus with 48 hours of purchasing it.
Recipe Source: HappilyUnprocessed.com
I used all organic ingredients when making this recipe, and hope you do too! 🙂